Thaw the street tacos, and separate the chicken and veggies from the tortillas.
Preheat the oven to 425 degrees.
Cut tortillas into triangles and spread out on a baking sheet lined with foil and sprayed with cooking spray.
After the oven is preheated, bake chips for 10 minutes.
While chips are baking, warm chicken in pan on the stove.
Prepare your veggies. I spiralized the bell pepper, to create pretty red pepper ribbons. If you choose to make your own guacamole, mash fresh avocado in a bowl with pico de gallo, lime juice, salt, and pepper.
Sauté veggies from tacos along with fresh chopped peppers and onions.
Place chips on a plate top with chicken and veggies.
Garnish with diced tomatoes and jalapeño. I used yellow heirloom tomato, to add a pop of color!
Top with scallions, salsa, guacamole, and sour cream. I drizzled the sour cream lightly on the nachos by placing it in a ziplock bag. I snipped the corner to allow for the sour cream to be squeezed out and drizzled.
Serve and enjoy! Grab a fork, you just might need it!